A fast and easy cake that looks fancy but is simple to make! Made with fresh lemon juice and fresh squeezed Meyer Lemon juice for the glaze!
Preheat oven to 325F.
In a large mixing bowl, whisk the eggs together with the water, oil, and lemon juice.
Combine all dry ingredients with the wet ingredients and mix with a hand or stand mixer until all ingredients are smooth and no lumps remain (about 2-3 minutes).
Use a nonstick Bundt cake pan and lightly spray the edges with nonstick cooking spray.
Pour the cake batter into the pan and bake on 325F for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once cake is cooked, immediately remove from the oven and place on a cooling rack.
Use a small spatula to gently loosen the cake in the pan and ensure that no part of the cake sticks by placing the spatula between the edge of the cake and the pan and slowly running the spatula all the way around. Do this for the middle of the cake too.
When the cake is completely loosened in the pan, gently turn the pan upside down over a large, round plate and then lift the pan up.
The cake should transfer smoothly and easily to the plate.
Allow the cake to cool until just barley warm and then drizzle the lemon glaze over the cake with a spoon. You can use all of the glaze for a very moist cake or use part of it for a light glaze. Use your own judgment.
While the cake cooks, combine the powdered sugar with the lemon juice and whisk well until smooth. Set aside until time to glaze the cake.
If you're using fresh lemons for the glaze, be sure to squeeze the lemon juice into a separate bowl and remove all seeds before pouring into the bowl with the powdered sugar.
The equivalent in fresh squeezed lemon juice to 1/4 cup of lemon juice concentrate is about the juice from 2 small lemons.
Nutritional information calculated using Pillsbury boxed lemon cake mix.